Taiwan
Oolong Tea
Spring & Winter
Partial Fermentation & Roasting
Dong Ding Oolong, also known as 'Frozen Peak Oolong,' is a renowned Taiwanese oolong tea from the Lugu Township in Nantou County. Known for its smooth, creamy texture, floral and fruity notes, and a distinctive roasted character.
Dong Ding Oolong (凍頂烏龍), also known as "Frozen Peak Oolong," is one of Taiwan's most famous and internationally recognized oolong teas. It originates from the high-altitude tea gardens of Dong Ding Mountain (凍頂山) in Lugu Township, Nantou County, Taiwan. The name "Dong Ding" literally means "Frozen Peak," possibly referring to the misty, cool climate at the high elevation where the tea is grown, or the appearance of the mountain peaks covered in frost during winter.
The tea is made from specific tea cultivars, most commonly the Qingxin Oolong (青心烏龍) variety, which is well-suited to the local climate and soil. The high altitude, typically ranging from 600 to 1000 meters, along with the cool, misty conditions, slow the growth of the tea leaves, allowing for the accumulation of complex flavors and aromas.
Dong Ding Oolong is renowned for its distinctive semi-rolled, pearl-like shape, its smooth, creamy texture, balanced flavor profile, and its characteristic roasted or "baked" aroma and taste, which results from a traditional roasting process. It is considered a classic example of a heavily roasted, ball-rolled oolong.
Roasted, floral, fruity, creamy
Smooth, mellow, balanced, roasted finish
Clean, sweet, with a lingering roasted aftertaste
The history of Dong Ding Oolong began in the early Qing Dynasty (around 1855 CE). According to legend, a man named Wu Long (吳龍) from Lugu Township traveled to the Wuyi Mountains in Fujian Province, China, to learn tea-making techniques. He brought back tea seedlings and knowledge of oolong processing.
These seedlings were planted on the slopes of what is now known as Dong Ding Mountain. The unique terroir of Taiwan, combined with the adapted processing methods, led to the development of this distinct style of oolong tea.
Over time, the tea gained popularity and became synonymous with Taiwan's high-quality oolong production. Today, it is one of Taiwan's most celebrated teas and a symbol of its tea culture.
"Dong Ding Oolong captures the essence of Taiwan's high mountains in a cup of golden amber." — Ancient Tea Saying
Tea seedlings brought from Fujian and planted on Dong Ding Mountain.
Development and refinement of local processing techniques.
Introduction of new agricultural practices and promotion.
Global recognition and standardized quality control.
Leaves are hand-picked, typically consisting of 2-4 leaves and a bud (ya shao 芽梢). The timing, often in spring (pre-Qingming) or winter, is crucial for optimal quality.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor conditions.
The leaves are gently shaken or tumbled, bruising the edges slightly. This initiates controlled oxidation (fermentation), a key step in oolong tea production, developing the flavor and aroma precursors.
Heating halts the oxidation process at the desired level, preserving the developing flavors and aromas.
The leaves are rolled into tight, ball-like shapes using specialized machines or traditional cloth wrapping methods. This step shapes the tea and further breaks down cell walls, concentrating the flavors.
A crucial and often repeated step for Dong Ding Oolong. The tea is roasted over charcoal or electric heat at specific temperatures for extended periods. This step develops the signature roasted, creamy, and complex notes, and significantly contributes to the tea's stability and distinctive character.
Traditional Roasting Process
"The soul of Dong Ding is forged in fire and stone, where the mountain's essence meets the craftsman's art." — Master Tea Maker
Use boiling water (95-100°C / 203-212°F). High temperature is needed to extract the full flavor from the robust, rolled leaves.
First infusion: 10-15 seconds. Subsequent infusions: Increase time gradually (e.g., 15s, 20s, 25s...).
Use 5-8 grams of tea per 100-150 ml of water (Gongfu style).
Use soft, filtered water for the best flavor.
Traditionally preferred for its ability to enhance the tea's roasted flavor over time.
Gongfu style allows appreciation of flavor evolution across infusions.
Focus on the smooth, creamy, and roasted notes.
Suitable for any time of day, especially enjoyed for its warmth.
In TCM, Dong Ding Oolong, as a roasted oolong tea, is generally considered to have a warm nature with sweet and slightly bitter properties. It is believed to warm the stomach, aid digestion, promote urination, and dispel cold.
The warming properties are particularly associated with the roasting process. It is traditionally recommended for those with a cold constitution or during cooler seasons.
Like other oolong teas, Dong Ding Oolong contains polyphenols (including catechins and theaflavins), caffeine, and L-theanine. The partial fermentation and roasting processes create a unique profile of compounds.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide anti-inflammatory and anti-oxidative benefits.
Contains polyphenols that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism and fat oxidation.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | Moderate-High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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